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Blueberry Almond Tea Bread

From the kitchen of Dianne Simpson

1 (8 oz) can almond paste

1/4 cup butter (softened)

1 cup granulated sugar

3 eggs

3 cups flour (less 1 tablespoon)

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 1/2 cups fresh blueberries

1 tablespoon flour

Combine almond paste and butter in a large mixing bowl; beat until well blended.

Gradually add sugar, beating until light and fluffy.

Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.

Combine blueberries and 1 Tablespoon flour, toss gently.

Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.

Bake at 350° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

Make a double of this—one to eat when it comes out of the oven, and one to freeze for later. The almond paste gives this pound cake-like bread a rich flavor.
 

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